Thai Meatballs with Coconut Rice

Thai Meatballs are the perfect shake up for my meal planning auto-pilot. Simple to make, a hit with the whole family, and easy to pack up for lunches – these meatballs and coconut curry sauce are just what you didn’t know your menu was missing!

Earlier in my married life, I struggled with menu planning. I’d swing from trying to cook lots of new dishes and getting overwhelmed to eating the same handful of dinners over and over again. With our busy schedules, sometimes tight budget and my efforts to lose weight and get a handle on my health, meal planning is a must-do.

I found my answer when in my never-ending effort to keep track of my efforts to plan, I put my intended menu into google calendar. It was auto set to repeat (not intentionally, I was new to using it!). So, when  I sat down to make my next meal plan a week’s worth was already in my phone! A 7 day rotation was a little too repetitive to even my routine-loving soul but I instantly saw the potential.

I sat down and made a list of all the meals that we liked enough to want regularly. With a list of about 25,  I entered them into my google calendar on repeat for a ready made menu plan.

Want an expert tip? Include a “new meal day” for one day each week. It’s a lot less work to figure out 1 meal a week and adds in some variety!

Now about those meatballs

Over the last few years, I’ve cut down on refined grain products and lost so many great easy dinners. But I’ve also learned some new tools for packing serious flavor into my recipes. One favorite is to use Thai red curry paste in place of tomato paste in my roasts and sauces. It adds a bit of depth that makes food just a bit more satisfying.

After seeing a recipe on Facebook for a thai inspired soup with meatballs, I started wondering if I could come up with a dish that would replace my old weeknight, busy day staple of spaghetti & meatballs.

Adding that Thai flavor, some fresh basil, a touch of coconut sweetness and the brightness of lime in the rice made this dish more nutritious and more interesting than the old staple. Feel free to sub kale or spinach in for the mustard greens or leave them out all together. This recipe also perfectly with a green salad (that’s often what I’ll pair with the meatballs for a lighter, low carb salad the next day.

Ingredients

2 lbs ground turkey

1 tsp curry powder

1/2 tsp cumin

2 tsp basil (dried)

1/2 tsp ground ginger

1 tsp garlic powder

1/2 cup Panko breadcrumbs

1 egg

Avocado oil (or oil of your choice)

1 onion, diced

4 garlic cloves, minced

3 cups mustard greens (or kale)

1 tsp honey

4 tbsp red curry paste

3 cans coconut milk

2 cups rice

zest and juice of 1 lime

handful fresh basil, thinly sliced

salt & pepper, to taste

Method

1. Cook rice according to package, substituting 1 can of coconut milk for 2 cups of water. (Make sure you season with salt!) Add zest and juice of 1 lime to water, coconut and milk before covering.
2. In a mixing bowl, combine ground turkey, curry powder, cumin, basil, ginger, garlic powder and bread crumbs. Mix until just combined (go ahead and use your hands, it’s the most effective way – just wash them afterwards!).  Add in the egg and mix well. Depending on the moisture in your turkey and the size of your egg, you may need more breadcrumbs. Add them slowly until the turkey mixture will hold it’s meatball shape.
3. Add enough oil to your skillet or dutch oven to just cover the bottom. Heat over medium high heat and, once hot, form turkey mixture into small meatballs (about 1.5″ in diameter) and add to pan, turning as they brown.
4. When meatballs are browned, remove from pan and set aside.
5. Add mustard greens into the still hot pan, adding a pinch of salt and drizzling with honey. Toss for 2-3 minutes until just wilted and remove from pan.
6. Add another drizzle of Avocado oil to the pan if needed, and saute onion and garlic on medium low heat until onions are translucent.
7. Add curry paste to the pan and whisk to incorporate with onions, garlic and bits of cooked ground turkey. Then, whisk in 2 cans of coconut milk and continue whisking until sauce is an even color. Season with salt and pepper to taste before adding meatballs back to sauce. Cover and simmer for 15 minutes or until meatballs are cooked through.

To serve, simply pile rice, greens, and meatballs in a bowl topped with some sauce and a little fresh basil. For those who are following a paleo, grain free or Whole30 plan, sub in 3/4 cup of almond flour for the Panko bread crumbs.

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